Grilled Chicken with parsley & Cherry Salad

Grilled Chicken with parsley & Cherry Salad

by 5 people

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Makes: 4 servings

Prep: 15 mins

Grill: 10 mins

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • Salt
  • 1 1/2 pounds skinless boneless chicken breast
  • 1 lemon, juiced
  • 2 teaspoons honey
  • 2 tablespoons EVOO
  • 1/2 pound sweet cherries, pitted and quartered
  • 8 ounces arugula (about 5 cups)
  • 1/2 bunch  flat-leaf parsley leaves
  1. Preheat a grill to medium; oil the grate. In a small bowl, combine the cumin, coriander and 1 tsp. salt. Rub the chicken with 3 tsp. of the spice mixture. Grill, turning once, until just cooked through, about 8 minutes. Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the EVOO. Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with the chicken.
Tip Swap it
  • Plums or grapes would be a delicious stand-in for the cherries in this salad.